October 10, 2011 in Recipes by empoweringwellness

Meatless Monday Recipe – Vegetable Curry

It started back in 2003, and now “Meatless Monday” is a grassroots public health movement. According to the Meatless Monday website, “The initiative’s inclusive nature has attracted schools, restaurants, worksites, publications and community programs from around the world: Meatless Monday recently hit 50% awareness in the United States and has sparked a global movement in 21 countries.”

I personally am not a vegetarian, and I love a good burger. Steak Frittes is my “death row dinner!” But, I also love vegetables in all forms, and love vegetarian cuisine. So for me, the notion of going meatless on a Monday (or on any other day for that matter!), is a good idea!

Indian cuisine ranks near the top of my favorite list, so I thought that I would share my recipe for a simple vegetable curry. It requires about 10 minutes of preparation time, and another 25 minutes of cooking time. So, in a little more than 30 minutes, you can have a delicious and nutritious meal.

Ingredients

1 small cauliflower
2 medium carrots
1/2-lb green beans
1 large onion
2 tablespoons vegetable or olive oil
1/4 teaspoon red chili flakes
1 tablespoon ground cumin
1 cinnamon stick
1 teaspoon ground coriander
1 teaspoon ground turmeric
4 oz. tomato paste
1 cup vegetable stock (or water)
1 teaspoon salt
2 teaspoons black pepper

Directions

1) Bring 2 cups of salted water to a boil in large saucepan
2) While waiting for water to boil, break up cauliflower into florets
3) Peel carrots, and chop into 1/2-inch slices
4) Trim green beans and cut into 1-inch pieces
5) Parboil all the vegetables for about 3-4 minutes. Remove from heat and drain
6) Peel and slice onion into thin rounds
7) Heat the cooking oil in a large saucepan
8 Saute onion for about 5-7 minutes until it becomes soft.
9) Add the chili flake, cumin, coriander, cinnamon and turmeric, and cook for about 1-2 minutes
10) Add the tomato paste and mix well, cooking for another minute
11) Add parboiled vegetables and the vegetable stock, stir until well incorporated
12) Add the salt and pepper, cover and simmer for 10-15 minutes

Remove cinnamon stick and serve over brown rice with Naan. I also like to serve this with sourdough bread!

Enjoy!